On a recent hike with a friend, it turns out that I have never had eggs sunny side up or over easy for that matter. Personal history would say that runny eggs give me the same gag reflex as orange juice with pulp. Nevertheless, I figured I would give it a shot and see how different it comes out from making an omelette. Long story short, I came out in between sunny side up and over easy which wasn't all that bad. It still tasted like an omelette but was much easier to make since there's no flipping involved.
- 2 eggs
- Pinch of salt and pepper
- Butter and 1/2 tsp olive oil
- Add olive oil to pan and heat on medium until sizzling
- Add butter to pan
- Once butter is also sizzling, lower heat to about 1/4, add eggs, salt & pepper and cover pan with lid
- Cook until egg whites generally solidify (should take about 3-5 minutes)